The key to this sandwich is perfectly cooked chicken. Because this sub is jam-packed with grilled chicken, it’s important that the chicken isn’t dry or the sandwich will be dry. Just follow the directions for Basic Grilled Chicken (page 219), and you’ll be well on your way to prepping a delicious sub for the entire family. I love making the chicken on Sunday so I have it to use in recipes like this one over the next few days.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.